Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQR in San Francisco.
Sun-dried tomatoes and ham flavor this rich dish.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City.
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
This trout dish turns smoky and succulent in a stove-top smoker.
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.